Help!!!!! Need brine recipe for salmon.

[Ode]

Hi guys,
I am looking for a brine recipe for salmon. I will be smoking it at home in my smoker. I have seen some recipes in the past but seem to have misplaced them. If anybody has one out there and would be willing to share, I would greatly appreciate it?
Thanks in advance, Ode

[Guest]

A Great Traditional Brine:
1 cup boiling water
1/2 cup Kosher salt
1/2 cup brown sugar
3 bay leaves
10-12 whole allspice
1 teaspoon whole peppercorns
3 cups water
OR
Asian Flare:
1 cup boiling water
2 tablespoons Kosher salt
2/3 cup honey
1 cup soy sauce
1/4 cup minced garlic
1 teaspoon whole peppercorns
3 cups water

2 - 2 1/2 Pounds Salmon fillet, with skin on

Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.

Gently rinse the fish under slow running water, removing some of the brine. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.

Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.

This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.

For a serving sauce combine:
1 cup Mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled
1/4 cup fresh herb of your choice (dill, tarragon, etc.).. in a blender or food processor, process until
well blended. Serve with smoked salmon..

[This message has been edited by Pwaldow123 (edited 12-16-2001).]

[Guest]

For the salt brine for smoking fish, Use enough salt in the water to float a raw egg(unbroken), I believe this roughly translates to 1 cup of salt to 4 cups of water. This may seem excessive, but the high salt concentration is necessary to penetrate the flesh and to take care of microbes if the fish is cold smoked. This will ensure that you have a good storage life in the refridgerator as well. Additional seasonings may be added as well, brown sugar, soy sauce, hot pepper, etc. I always like to smoke some of each flavor.

[Ode]

Thanks guys for the recipes. I will give it a try and let you guys know how it goes. Smoked salmon goes well with "cold ones"!!!!

[Surface Tension]

The egg trick!
Did you know old eggs float with no salt!
I use 1 gal. water 1 cup noniodized salt, I cup brown sugar. Soak in frig overnight. Rinse,air dry then smoke.